Tricia’s Recipes

2 T Worcestershire
6 T butter
1 1/2 seasoned salt
3/4 garlic powder
1/2 t onion powder
3 cups each - corn, rice, wheat chex
1 cup mixed nuts
1 cup pretzels

250 degrees. Melt butter in roasting pan. Add seasoning. Bake 1 hour. Stir every 15 min. Spread on paper towels to cool.

2 cans yellow cream corn
6 eggs
1 cup milk
1/2  cup flour
1 stick of melted butter
2 tablespoons sugar
1/4 teaspoon salt

Combine all ingredients in a buttered casserole and bake at 325 degrees for about 45 minutes or until firm. After baking, sprinkle with paprika. Serves 12.

2 c. crushed pretzel sticks
3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry banana Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, partially thawed

Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawberries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.

1 (6 oz.) strawberry gelatin
1/2 c. boiling water
1 (10 oz.) frozen strawberries
1 (13 oz.) crushed pineapple (partly drained)
2 mashed bananas
1 pt. sour cream

Dissolve strawberry gelatin in boiling water. Add strawberries, pineapple and bananas. Stir well. Pour 1/2 mixture into casserole dish and congeal. Spread sour cream over the top of congealed salad. Pour remaining mixture over this and congeal.

Prep: 5 min., Cook: 10 min., Cool: 15 min., Chill: 8 hr.

You'll need about 1 lb. of cranberries. Most are sold in 12-oz. bags, so pick up two and freeze the extra.

This recipe goes with Turkey Tenderloins With Cranberry Sauce

Yield: Makes about 3 1/2 cups
Ingredients

2  cups  sugar
1/2  cup  port
4  cups  fresh cranberries
1/4  cup  orange liqueur

Preparation

1. Stir together sugar, port, and 3/4 cup water in a heavy 3-qt. saucepan until blended. Add cranberries; bring to a boil, and cook over medium-high heat, stirring often, 8 to 10 minutes or until cranberry skins begin to split. Remove from heat, and let cool 15 minutes.

2. Pulse cranberry mixture in a food processor 3 to 4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in an airtight container up to 2 weeks. Serve chilled or at room temperature.

Note: For testing purposes only, we used Grand Marnier for orange liqueur.

Turkey Tenderloins With Cranberry Sauce: Preheat oven to 400°. Sprinkle 1 1/2 lb. turkey tenderloins with 1 tsp. each salt and freshly ground pepper. Place tenderloins in a lightly greased 15- x 10-inch jelly-roll pan. Bake 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 170°. Brush tenderloins with Grandma Erma's Spirited Cranberry Sauce. Garnish with fresh sage or rosemary and currants, if desired. Makes 4 servings. Prep: 10 min., Bake: 25 min.

Leslie Sutherland, Fort Worth, Texas, Southern Living, NOVEMBER 2008

Ingredients:

1 pkg (6 oz.) cherry flavored gelatin
2 cups hot water
1 lb. can whole cranberry sauce
1 lb. can jellied cranberry sauce
1/4 cup lemon juice
8 ounces cream cheese
2 cups whipped cream or whipped topping
1/2 cup chopped walnuts or pecans

Preparation:

Disolve gelatin in water. Add cranberry sauces and lemon juice. Pour into a lightly oiled cake pan. Chill until firm. Blend together softened cream cheese, whipped cream and nuts. Spread on top of gelatin. Refrigerate overnight or for several hours before serving.

3 Luzianne Family (quart) size tea bags
3 cups of sugar (that's not a typo, THREE)
3 quarts of water (I use bottled or filtered)
Mr. Coffee "The Iced Tea Pot" TM3 Series

Fill Mr. Coffee reservoir with water. Fill Mr. Coffee pitcher to "3 QT" line.

Put tea bags in Mr. Coffee steeping basket.

Put sugar in Mr. Coffee pitcher.

Assemble Mr. Coffee per instructions.

Push the button on Mr. Coffee. When the cycle is complete, let it steep 5 minutes then open the steeping dial. When it is empty, close the steeping dial.

Stir the tea until all the sugar dissolves.

Refrigerate.

Enjoy!

1 pound sausage (or ham/bacon)
6 eggs
2 cups milk
1 tsp. salt
1 tsp. prepared mustard
2 1/2 slices bread w/crust removed
1 cup Cheddar cheese, grated

Brown sausage slightly & drain. Beat eggs, add all ingredients together. Pour into 9x13 pan. Refrigerate overnight. Bake 45 min. at 350. Let stand 5 min. before serving. Note: Bacon or ham may be used in place of sausage. Cook bacon & crumble before adding. If ham is used, dice before adding.